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Spicy Chettinad Chicken Curry Recipe | Chettinad Chicken Kuzhambu

Spicy Chettinad Chicken Curry Recipe is an aromatic curry from the chettinad cuisine using freshly ground spices.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Side Dish
Cuisine: Indian (South Indian/Chettinad)
Servings: 3 to 4
Author: Padma Veeranki

Ingredients

To marinate:

  • 500 grams Chicken
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red Chilli powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Lemon juice

To Roast & Grind:

  • 5 Dry red chillies
  • 1 Tablespoon Coriander Seeds
  • 1/2 teaspoon Fennel seeds
  • 1/2 teaspoon Cumin seeds
  • 1 teaspoon Black Peppercorns
  • 1 Green Cardamom
  • 3 Cloves
  • 1 Cm Cinnamon stick
  • 1 Bay leaf
  • 2 petals Star Anise
  • 1 teaspoon Poppy seeds
  • 1 tablespoon Desiccated Coconut
  • 6 Garlic pods
  • 1 inch Ginger piece

For the curry:

  • Seasoning:
  • 2 Tablespoons Oil
  • 1/ 2 teaspoon Fennel seeds
  • 2 Dry red Chillies
  • 3 Cloves
  • 1 Cm Cinnamon stick
  • 2 Bay leaves
  • 2 kapok buds
  • 1 Star Anise
  • Few Kalpasi
  • Other Ingredients for Curry:
  • 1/2 Cup Finely chopped Shallots
  • Handful of Curry leaves
  • 2 Tomatoes chopped
  • 1 Cup Water
  • Salt to taste
  • Coriander leaves finely chopped

Instructions

  • Clean chicken and marinate it with ingredients under "To marinate" for 30 minutes.
  • In a pan, add ingredients under "To roast & grind" except coconut, ginger and garlic. Dry roast spices over low heat till you get a slight aroma.
  • Grind roasted spices along with coconut, ginger and garlic to a fine paste adding some water.
  • Heat oil in a pressure cooker over medium heat, add ingredients under "Seasoning". Stir for a minute till you get a nice aroma.
  • Add shallots, curry leaves & sauté till translucent.
  • Add chopped tomatoes & cook till tomatoes turn mushy.
  • Now, add in the ground paste, marinated chicken and cook for 5 minutes.
  • Add required water and salt, curry leaves & coriander.
  • Cover and pressure cook for 2 whistles. Turn off the heat.
  • Open the lid once pressure releases, garnish with coriander and serve.